Creamy Lebanese Garlic Sauce (Toum)

1. Prepare the Garlic

Begin by preparing your garlic. Split the garlic cloves and remove the central green germ with a paring knife. This step is crucial as it helps to reduce bitterness, resulting in a smoother, more pleasant flavor. You want the garlic halves to be smooth and free of any green parts.

2. Process Garlic and Salt

For the food processor method, place the garlic and salt into the food processor. Pulse the mixture in short bursts until the garlic is finely minced. Scrape down the sides with a flexible rubber spatula to ensure even processing. Add 1 tablespoon of lemon juice and continue processing until the garlic forms a smooth, slightly fluffy paste. This initial addition of lemon juice helps to create a smooth base.

3. Start Emulsifying with Oil

With the processor running, slowly drizzle in 1/2 cup of oil. The slow addition is key to proper emulsification, which will give your sauce its creamy texture. As the mixture starts to thicken, add another tablespoon of lemon juice.

4. Continue Emulsifying

Repeat the process by alternating between adding 1/2 cup of oil and the remaining lemon juice, ensuring that each addition is fully incorporated before moving on.

5. Finish Emulsification

Continue this pattern with the remaining oil and water until everything is fully blended. The gradual incorporation of oil and liquid ensures a stable, creamy emulsion.

6. Store the Sauce

Once complete, transfer the sauce to a container and store it in the refrigerator for up to one month.